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TRENDS: How America Likes To Grill

May 27, 2014 at 9:19 am · Filed under Food Holidays & More, Trends

beef-kabobs-artichokes-SLT-230
Tip: Skewer kabobs with sprigs of rosemary
for instead of conventional skewers. Photo
courtesy Sur La Table.		   To capture consumer trends around grilling and barbecuing, the Hearth, Patio & Barbecue Association (HPBA) conducts the biannual HPBA Barbecue Lifestyle, Usage & Attitude Study. Here are highlights from the 2014 State of the Barbecue Industry Report, which are based on data gathered in August 2013.

Reigniting the Spark: Outdoor Cooking Still Hot

  • Eighty percent of households own an outdoor barbecue, grill or smoker.
  • Nearly all (97%) of grill owners used their grill in the past year.
  • The majority of grill owners (60%) use their grills year-round.
  • Sixty-one percent of households own a grill own a gas grill, followed by charcoal (41%) and electric (10%).
  • Nearly half (45%) of grill purchasers bought a replacement grill last year, with 29% buying an additional grill.
    		•
     
    Grill Usage: Consumers Loves to Grill Year-Round

  • The major summer holidays top the list of the most popular grilling days: the Fourth of July (68%), Memorial Day (52%) and Labor Day (51%).
  • Winter holidays saw an increase in grilling over 2011: Super Bowl Sunday (31%), Easter (18%), Thanksgiving (15%) and New Year’s Eve/Day (15%). Grilling Thanksgiving meals outdoors is increasingly popular.
  • Nearly half (49%) of grill owners see their outdoor grilling area as a functional cooking area of their home; more than a quarter (30%) see it as entertainment area and 21% see it as a place to rest and relax.
  • Thirty-seven percent of consumers have a large, moveable grill system on a modest patio/deck, with some outdoor furniture and an informal place to eat.
  • Consumers say an easy ignition system (49%) and large grilling surface (39%) are the most important features of a gas grill, followed by ease of cleaning (35%), quality of construction (32%) and ability to heat up quickly (29%).
    		•

     

  • Owners of gas (42%) and charcoal (34%) grills view the color of the grill as a major purchasing factor, a 38% increase from 2011.
  • When entertaining using a barbecue grill, gas grill owners use their grill an average of 12 times a year, electric grill owners 12 times a year and charcoal grill owners 11 times a year.

    •  
    Tasty Trends: It’s All About the Meat

  • Meats, including hot dogs (72%), steak (71%), burgers (69%), and chicken parts (64%), top the list of the most popular foods prepared using a grill.
  • Grill owners believe that food cooked on their grills rather than their ovens is more healthful (38%), while 57% believe it is just as healthful.
  • Nearly three out of four consumers (74%) who cook on a gas grill normally use barbecue sauce for basting during cooking.
  • Dry meat rubs remain popular among consumers, with 33% using them more often than not.
    		•  

    chicken-grill-tongs-SLT-230
    Treat yourself to extra-long tongs. These are from Sur La Table.

     

    Household Roles: Male or Female, Everybody Grills

  • The male head most often makes the decision to cook (62%), lights the grill (73%) and does the cooking (68%).
  • Whether male or female, nearly 78% of consumers cooking on the grill consider themselves to be “extremely proficient” or “proficient in most situations.”
  • Across the board, males are most likely to make the decision to purchase a grill (66%).

    •   

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    TIP OF THE DAY: Don’t Use Olive Oil When Grilling

    May 27, 2014 at 8:25 am · Filed under Cooking, Oil-Vinegar-Dressing

    demedici-beaker-230
    When grilling, trade the olive oil for a high
    smoke point oil. Photo courtesy
    DeMedici.com.    		  

    Do you use olive oil when grilling? Perhaps you shouldn’t. Olive oil has a lower smoke point than other oils, so it will burn faster.

    Each fat (including butter, lard, oil and shortening) has a particular smoke point, which is the temperature at which the fat begins to break down. At this point, both the flavor and the nutritional value of the fat begin to degrade; and the fat will eventually smoke and burn if kept on the heat.

    The higher the cooking heat, the higher smoke point your fat must be. That’s why grapeseed oil (485°F), soybean oil (490°F) and safflower oil (510°F) are so popular for deep fat frying, the highest heat of stovetop cooking.

    While extra virgin olive oil has a smoke point of 440°F, few people would use this pricey oil for grilling. Much of the regular olive oil has a smoke point of just 320°F.

    Here are some comparative smoke points:

    440°F:
    Peanut Oil
    Sunflower Oil

     

    450°F:
    Corn Oil (Refined)
    High-Oleic Sunflower Oil (Refined)
    Palm Oil
    Peanut Oil (Refined)
    Safflower Oil (Refined)
    Sesame Oil (Semi-Refined)
    Soybean Oil (Refined)
    Sunflower Oil (Semi-refined, Refined, High Oleic, Refined)
    Vegetable Shortening

    468°F:
    Olive Oil, Extra Light

    485+:
    485°F: Grapeseed Oil
    485°F: Tea Seed Oil
    490°F: Rice Bran Oil
    495°F: Soybean Oil
    510°F: Safflower Oil
    520°F: Avocado Oil (Refined)

    		  salmon-chicken802078_SXCSlavomirUlicny
    Use a high smoke point oil for grilling, regardless of what you’re grilling. Photo by Slavomir Ulicny | SXC.
     

    MORE ABOUT THE SMOKE POINT

    Why your fats smoke and burn, or not: What’s the smoke point?

     
    CHART OF SMOKE POINTS OF OILS

    Different oils have different uses in smoke points. Here are the comparative smoke points of most oils.

      

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    RECIPE: Three Pea Salad

    May 27, 2014 at 7:55 am · Filed under Recipes, Vegetables-Salads-Herbs

    pea-and-pea-sprouts-hannahkaminsky-230
    Three-pea salad. Photo © Hannah Kaminsky
    | Bittersweet Blog.

    		   Before spring turns into summer, try this delicious spring pea salad from Hannah Kaminsky. Spring peas, also known as English peas, are a seasonal delight that can we enjoy as a side, in salads, and in soup.

    Says Hannah:

    “Spring is on my mind, driving me to the point of distraction. Longer, brighter days captivate me while simultaneously throwing of my finely tuned rhythm, and the influx of fresh, vibrant produce easily overwhelms my senses. What to eat first? Where to go, what to do?”

    The best cure for seasonal disorientation is immersion, so let’s jump right in and celebrate the other reason for my pea-brained state: Peas! In all their green glory, this simple salad combines snow peas, pea shoots, and English peas to showcase their myriad textures, flavors, and shapes. The rather silly, rhyming title doesn’t do this combination fully justice, but was unavoidable thanks to the matcha tea-infused dressing, lending equal parts bitterness and sweetness to the blend.
     
    In case you’re suffering from an equally pea-brained daze, a heaping helping of this bright, fresh homage to the humble pea might just be the antidote.”

     

    RECIPE: THREE PEA SALAD WITH MATCHA TEA DRESSING

    Ingredients For 3-4 Servings

  • 6 ounces snow peas, thinly sliced on the diagonal
  • 4 ounces pea shoots
  • 8 ounces raw English peas

    •  
    Green Tea Dressing

  • 2 scallions, thinly sliced
  • 1 tablespoon yellow miso paste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice Vinegar
  • 1 tablespoon mirin
  • 1/2 teaspoon matcha powder
  • 2 tablespoons olive oil
  • Salt and ground black pepper, to taste
    		•    RSVPea-230

    Fresh spring peas are a delight. Photo courtesy RSVPea.
     

    Preparation

    1. TOSS the sliced snow peas, pea shoots and English peas together in a large bowl.

    2. WHISK together in a small bowl all of the ingredients for the green tea dressing. Beat the mixture thoroughly until smooth.

    3. POUR dressing over the vegetables, tossing to coat. Season with salt and pepper to taste. Serve immediately.
      

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    RECIPE: Easy Blueberry Cheesecake Topping

    May 26, 2014 at 9:21 am · Filed under Cookies-Cake-Pastry, Desserts, Recipes

    NY_Blueberry_Cheesecake_cheesecake.com-230r
    [1] Make a blueberry topping for your cheesecake with fresh or frozen blueberries (photos © Cheesecake.com).

    Blueberry Cheesecake Slice
    [2] You can serve smaller bites.

    Blueberry_Swirl_Cheesecake_cheesecake.com-230sq
    [3] You can also swirl the blueberry topping into the cheesecake batter.

    		  

    May 26th is National Blueberry Cheesecake Day. It may be hard to find a piece of blueberry cheesecake—cherry and strawberry are the popular berries toppings.

    But you can easily make your own, from fresh or frozen berries. A homemade sauce is much tastier than the gelled goop into which berries are set on many commercial cheesecakes.

    Then, just pick up a slice of cheesecake, top, and celebrate. You can also use the berry topping on ice cream/sorbet, pancakes/waffles, puddings, and other cakes: angel cake, chiffon cake, pound cake, and sponge cake.

    You can bake your own cheesecake and create a blueberry swirl cheesecake by swirling the topping into the batter.

    > Here are some of our favorite cheesecake recipes.

    > The history of cheesecake.

    > The history of blueberries.
     
     
    RECIPE: BLUEBERRY CHEESECAKE TOPPING

    Ingredients

  • 2 cups blueberries or other berries
  • 1/2 cup water
  • 1/2 cup sugar (see Recipe Notes, below)
  • 2 tablespoons fresh lemon juice or orange juice
  • 2 tablespoons cornstarch, mixed with 2
    tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon or orange zest (about 1
    tablespoon)

    •  
    Preparation

    1. MIX the cornstarch with 2 tablespoons of cold water in a small bowl.

    2. COMBINE the blueberries, 1/2 cup of water, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring frequently until the mix comes to a low boil.

    3. GENTLY STIR the cornstarch into the blueberries, taking care not to crush the fruit. Simmer until the sauce is thick enough to coat the back of a metal spoon (about 5 minutes).

    4. REMOVE from heat; gently stir in the vanilla and zest. Cool; refrigerate until ready to use. Warm very slightly in the microwave for easy pouring.
     
    Recipe Notes

  • Adjust the amount of sugar to the sweetness of the berries. We don’t oversweeten, to allow the flavor of the blueberries to come through.
  • For a thinner sauce, slowly add water by the tablespoon until you reach your preferred consistency.
    		•

     

     
     
     
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    TIP OF THE DAY: Fruit & Cheese Bites

    May 26, 2014 at 8:36 am · Filed under Cheese-Yogurt-Dairy, Desserts, Tip Of The Day

    dried-apricots-parmigianoreggianoFB-230r
    Dried apricot and Parmesan “sandwiches.”
    You can sandwich almost any cheese
    between the fruit. Photo courtesy
    ParmigianoReggiano.com | FB.    		   Fruit and cheese is a popular dessert in Europe’s best foodie countries, including France and Italy. But you don’t need to put together a platter. We found this quick idea on the Parmigiano Reggiano Facebook page.

    Make fruit and cheese “bites.” Stuff dried apricots, fresh or dried figs or other dried or fresh fruits with a piece of cheese—with anything from creamy goat cheese to salty, tangy Parmigiano Reggiano.

    These suggestions from EatWisconsinCheese.com provide pairing ideas along with drink ideas beyond the conventional beer, red or white wines most people serve with cheese:
     
    Soft-Fresh Cheeses
    Cheeses: Chevre, Feta, Mascarpone, Ricotta
    Fruits: Figs (fresh, dried or stewed), Fresh Peaches, Plums
    Garnishes: Pistachios, Toasted Almonds or Walnuts*, Fruit Jam
    Drinks: Chenin Blanc, Green Tea
     
    *Raw nuts have a slight bitterness. The best way to serve nuts with cheese is toasted or candied/caramelized. Almonds, pecans, hazelnuts, pine nuts, pistachios and walnuts go best with cheese.
     
    Soft-Ripened Cheeses
    Cheeses: Brie, Camembert, Other Double Crèmes
    Fruits: Dried Apricots
    Garnishes: Dried Cherries or Cranberries
    Drinks: Cherry Kriek, Kir Royale, Lillet (fortified wine)
     
    Blue Cheeses
    Cheeses: Cabrales, Danish Blue, Gorgonzola, Roquefort
    Fruits: Dried Apricots, Figs (fresh or dried, or any dried fruit), Stone Fruit, Apples
    Garnishes: Caramelized Hazelnuts or Walnuts, Dried Cherries or Cranberries, Honey, Fruit Jam, Membrillo, Toasted Almonds
    Drinks: Chocolate Stout, Gin Gibson

     

    Semisoft Cheeses
    Cheeses: Fontina, Havarti, Monterey Jack, Muenster
    Fruits: Apples, Pears (fresh, dried or spiced and preserved), Quince
    Garnishes: Toasted Hazelnuts or Walnuts, Tomato Jam, Vegetable Tapanade
    Drinks: Gewürtztraminer, Kirsch Royale (with Champagne)
     

    Hispanic Cheeses
    Cheeses: Asadero, Cotija, Queso Bresco
    Fruits: Dried Apricots or Figs
    Garnishes: Toasted Nuts
    Drinks: Cava, Mead (honey wine), Mexican Beer
     
    Semihard Cheeses
    Cheeses: Cheddar, Edam, Gouda
    Fruits: Dried Apricots, Honeycrisp Apples, Pears
    Garnishes:Caramelized or Toasted Nuts, Jams/Compotes (apricot, blueberry, fig, quince)
    Drinks: Ale (especially fall’s spiced ales), Riesing, Small Batch Bourbon, Sparkling Cider

    Alpine/Swiss Cheeses
    Cheeses: Comté, Gruyère, Emmenthaler
    Fruits: Any Dried Fruit
    Garnishes: Toasted Nuts
    Drinks: Lambic, Manhattan Cocktail

    		  comte-figs-compteUSAfb-230
    Fresh figs with Comté wraps. Photo courtesy Comté USA | FB.
     
    Hard Cheeses
    Cheeses: Asiago, Grana Padano, Manchego, Parmigiano-Reggiano, Romano
    Fruits: Dates, Figs (fresh or dried)
    Garnishes: Fig Jam, Honey, Membrillo, Toasted Almonds or Marcona Almonds
    Drinks: Sparkling Prosecco, Nebbiolo
     
    MORE ABOUT CHEESE

    Check out our delicious Cheese Glossary and much more about gourmet cheeses.
      

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